cloves, a quarter of an ounce of cinnamon, the
thin peel of half a lemon, two slices of lemon,
four ounces of sifted sugar, and one ' pint of
water ; boil for a quarter of an hour in an
enamelled saucepan, add a little grated nutmeg
or powdered ginger, two bottles of claret, one
small glass of brandy or curatjo✪ Wine, Mulled, Clareta ; when nearly
boiling, strain.
Wine, Orange. — "Seville oranges are
used for this purpose ; they are best in March.
F®r eighteen gallons of wine half a chest of
oranges are required. Pare the rinds from
about a dozen or two dozen, as more or less of
the bitter will be agreeable. Pour over this a
quart or two of boiling water, and after letting
this stand for twelve hours, strain off the water
which extracted much of the essential oil of the
oranges. Take the peel off entirely from the
remainder of the oranges, squeeze the juice
through a bag or sieve, and put it into a cask
with about forty-five poimds of white sugar✪ Wine, Orange, or
fifty-five of the best moist sugar. Soak the
pulp in water for twenty-four hours, and after
straining this add it to the cask, liepeat this
several times till the cask is full. Stir the
whole weU with a stick tiU the sugar is dis-
solved, then set it to ferment. The fermen-
tation is slower than wifh currant wine, but
may be heard hissing for some weeks. \\'Tien
this subsides, close the bung-hole and proceed
as in the case of gooseberry wine. Some add
brandy. This wine requires to be kept in the
cask a year before it is bottled."
Wine, Peaetl (a Canadian recipe). — Take
the stones out of forty-five pounds of ripe
peaches, slice the fruit into a clean vessel, and
strew over and amongst them ten poimds of loaf
sugar broken small : let them lie covered up
until the next day. Boil ten gallons of soft
water, with sixteen pounds of loaf sugar and the
whites of ten eggs beaten fine, half an hour,
skimming it until clear ; then put to it the fruit
and sugar out of the vessel, and boil them to a
pulp, taking off the scum as it rises. Put the
whole into a tub upon the shells and kernels of
the peaches previously broken, stir it well, and
when properly cooled stir well amongst it
nearly half a pint of good yeast, and leave it to
fei-ment. Stir it well two days at proper inter-
vals, then strain the liquor through a fine sieve,
and put it in your cask to work over, being
kept always full. Add the thin rinds of six
Seville oranges, and half a pint of orange and
lemon juice mixed, and when the fermentation
has ceased, put in two quarts of brandy, and
stop it up for two months. Then rack it off,
into a clean vessel, filter the lees, and fill the
cask again, adding an oimco of dissolved isin-
glass and six ounces of sugar-candy. Stop it
up securely, and keep it twelve months; then
bottle it, seal the corks, and let it be six months
longer before you drink it. It is a delicious
wine, and may be made at a trifling expense.
Wine Punch. — Take two lemons, and
rasp the yellow rind off with half a pound of
loaf sugar. Put this with the juice of the
lemons into a bowl ; then make scalding hot
two bottles of good Ehine wine, adding to it a
pint of strong green tea. Pour this over the
sugar, and add from half a pint to a pint of
arrack or fine rum✪ Wine Punch.
Page 2305 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
cloves, a quarter of an ounce of cinnamon, the
thin peel of half a lemon, two slices of lemon,
four ounces of sifted sugar, and one ' pint of
water ; boil for a quarter of an hour in an
enamelled saucepan, add a little grated nutmeg
or powdered ginger, two bottles of claret, one
small glass of brandy or curatjoa ; when nearly
boiling, strain.
Wine, Orange. — "Seville oranges are
used for this purpose ; they are best in March.
F®r eighteen gallons of wine half a chest of
oranges are required. Pare the rinds from
about a dozen or two dozen, as more or less of
the bitter will be agreeable. Pour over this a
quart or two of boiling water, and after letting
this stand for twelve hours, strain off the water
which extracted much of the essential oil of the
oranges. Take the peel off entirely from the
remainder of the oranges, squeeze the juice
through a bag or sieve, and put it into a cask
with about forty-five poimds of white sugar, or
fifty-five of the best moist sugar. Soak the
pulp in water for twenty-four hours, and after
straining this add it to the cask, liepeat this
several times till the cask is full. Stir the
whole weU with a stick tiU the sugar is dis-
solved, then set it to ferment. The fermen-
tation is slower than wifh currant wine, but
may be heard hissing for some weeks. \\'Tien
this subsides, close the bung-hole and proceed
as in the case of gooseberry wine. Some add
brandy. This wine requires to be kept in the
cask a year before it is bottled."
Wine, Peaetl (a Canadian recipe). — Take
the stones out of forty-five pounds of ripe
peaches, slice the fruit into a clean vessel, and
strew over and amongst them ten poimds of loaf
sugar broken small : let them lie covered up
until the next day. Boil ten gallons of soft
water, with sixteen pounds of loaf sugar and the
whites of ten eggs beaten fine, half an hour,
skimming it until clear ; then put to it the fruit
and sugar out of the vessel, and boil them to a
pulp, taking off the scum as it rises. Put the
whole into a tub upon the shells and kernels of
the peaches previously broken, stir it well, and
when properly cooled stir well amongst it
nearly half a pint of good yeast, and leave it to
fei-ment. Stir it well two days at proper inter-
vals, then strain the liquor through a fine sieve,
and put it in your cask to work over, being
kept always full. Add the thin rinds of six
Seville oranges, and half a pint of orange and
lemon juice mixed, and when the fermentation
has ceased, put in two quarts of brandy, and
stop it up for two months. Then rack it off,
into a clean vessel, filter the lees, and fill the
cask again, adding an oimco of dissolved isin-
glass and six ounces of sugar-candy. Stop it
up securely, and keep it twelve months; then
bottle it, seal the corks, and let it be six months
longer before you drink it. It is a delicious
wine, and may be made at a trifling expense.
Wine Punch. — Take two lemons, and
rasp the yellow rind off with half a pound of
loaf sugar. Put this with the juice of the
lemons into a bowl ; then make scalding hot
two bottles of good Ehine wine, adding to it a
pint of strong green tea. Pour this over the
sugar, and add from half a pint to a pint of
arrack or fine rum.